ANGELO'S CHICKEN & PIZZA
155 TONEY PENNA DR, Jupiter FL 33458 · 561.747.2974
Last inspected Aug 26, 2026 · 7 visits since October 2023
AUG 24
DEC 24
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta made 9/22 at reach in cooler in back prep kitchen near fryer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081589 | Sep 29, 2025 | Dec 4, 2025 | $520 |
Inspection history
7 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil and garlic (70F - Cold Holding); butter (70F - Cold Holding) at room temperature. Operator stated less then hour and will place on time as public health control. From 11-3
Equipment in poor repair. Observed broken glass door in cooler in rear kitchen.
Food stored on floor. Observed plastic container of oil on floor by walkin refrigerator.
No handwashing sign provided at a hand sink used by food employees. Observed at rear hand sink
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Employee prepared raw chicken and failed to wash hands before putting on gloves to open clean door handle to walk in cooler. Employee went to wash her hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in pizza station and then picked up cut lettuce without washing hands. Employee washed hands.
Lemon and limes stored in ice used for drinks at bar. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut lettuce in walk in cooler. Operator removed chicken.
Spray bottle of Lysol improperly stored in between flour and sugar containers, across dish machine.
Stop Sale issued due to food not being in a wholesome, sound condition. Lemon and limes stored in ice used for drinks at bar.
No paper towels or mechanical hand drying device provided at handwash sink next to ice machine.
No soap provided at handwash sink, next to ice machine.
Bowl with no handle used to dispense flour, sugar and cooked pasta. Operator removed.
Employee eating while preparing cut lettuce. Employee went to dining area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee moldy orange in reach in freezer. Operator discarded.
Equipment in poor repair. Broken glass door at glass door reach in cooler.
Working containers of sugar removed from original container not identified by common name across dish machine.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over unwashed produce at walk in cooler, raw shrimp over pepperoncinis and capers at tall reach in cooler in prep kitchen, raw chicken over cooked pasta at tall reach in cooler in prep area, raw calamari over peas not in commercial packaging at tall reach in freezer in prep area. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta made 9/22 at reach in cooler in back prep kitchen near fryer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pasta fagioli (123F - Hot Holding) Observed in table top soup warmer. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected at spigot at dish machine, o vacuum breaker observed,
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by soda station in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta fagioli made 9/26 not date marked at walk in cooler, cooked pasta made 9/27 not date marked at tall reach in cooler on cook line. Advised operator to date marked products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed Lysol spray bottle not labeled by dish area. Operator labeled properly.
Bowl or other container with no handle used to dispense food. No handle scoop stored in flour bin.
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on dirty apron then placed chicken on a sizzle plate that was then placed in the oven. Employee removed gloves and washed hands.
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked eggplant at walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw breaded veal over cooked pasta and cut lemons at clear sliding reach in cooler in kitchen. Raw beef over prosciutto and peas not in commercial packaging at clear sliding reach in freezer. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (81F - Hot Holding) Observed sitting on counter by pizza oven. Per operator, out of temperature for approximately 45 minutes. Advised operator to use time control and place time stamp for remaining 3.25 hours. Time control procedure emailed to operator.; clarified butter (89F - Hot Holding) Observed in pan by cook line. Advised operator to use time control. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at dish machine area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
No soap provided at handwash sink. At hand wash sink in unisex restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked eggplant made 12/10 not labeled at walk in cooler.
Spray bottle containing toxic substance not labeled. Lysol spray bottle not labeled at hand wash sink by pizza station. Operator labeled properly.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels lining in between layers of cooked eggplant at walk in cooler. Advised operator to remove paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over peas not in commercial packaging at glass reach in freezer, raw sausage over pepperoni white reach in freezer. Both products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: cheese pizza (78F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 3 hours.; steam table: marinara (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F and maintain a minimum of 135F for hot holding.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached at dish machine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna frozen not date tracked at reach in freezer. Per operator, lasagna made 1 week ago. Educated operator on proper date tracking procedures.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired 11/2023
Spray bottle containing toxic substance not labeled. Observed Lysol (by front hand wash sink) and window cleaner spray bottle not labeled by dish machine. Operator labeled properly.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 10ppm) Advised operator to set up triple sink with chlorine sanitizer 50-100ppm to sanitize all utensils.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
1 Dented/rusted cans present, pizza sauce in prep area. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 78°F at cook line left out for less than 1 hour. Operator placed in refrigerator.
Handwash sink not accessible for employee use at all times. Dishes stored in hand sing next to slicer. Operator removed.
Spray bottle containing Lysol not labeled at bar. Operator labled.
Ice scoop handle in contact with ice, next to slicer at beverage dispenser. Operator removed.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 50°F-52°F, cooked yesterday in walk in cooler. Stored in deep covered containers.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 50°F-52°F, cooked yesterday in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pasta in glass door reach in cooler. Operator removed raw chicken.
Bowl with no handle used to dispense sugar. Operator removed.
Cheese cake not covered in reach in freezer in prep area. Operator covered.
Meat sauce and soup stored on floor in walk in cooler. Operator placed on a shelf.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.